(from Gourmet, January 2005)
Serves 12 as an appetizer or first course
2 pounds large (21 to 25 per pounds) shrimp, peeled, deveined, with tail and first segment of shell left intact
10 large garlic cloves, thinly sliced
¼ teaspoon dried hot red pepper flakes
½ teaspoon fine sea salt
1/3 cup extra-virgin olive oil
1 tablespoon fresh lemon juice
Pat shrimp dry. Cook garlic, red pepper flakes, and sea salt in oil in a 12-inch heavy skillet over moderately low heat, stirring occasionally, until garlic is pale golden, 4 to 5 minutes. Increase heat to moderately high, then add shrimp and sauté, turning occasionally, until shrimp are just cooked through, 3 to 4 minutes. Remove from the heat and stir in the lemon juice, then transfer to a serving bowl. Serve warm or at room temperature. Garnish with lemon wedges or a sprinkling of fresh chopped Italian parsley.
Serves 12 as an appetizer or first course
2 pounds large (21 to 25 per pounds) shrimp, peeled, deveined, with tail and first segment of shell left intact
10 large garlic cloves, thinly sliced
¼ teaspoon dried hot red pepper flakes
½ teaspoon fine sea salt
1/3 cup extra-virgin olive oil
1 tablespoon fresh lemon juice
Pat shrimp dry. Cook garlic, red pepper flakes, and sea salt in oil in a 12-inch heavy skillet over moderately low heat, stirring occasionally, until garlic is pale golden, 4 to 5 minutes. Increase heat to moderately high, then add shrimp and sauté, turning occasionally, until shrimp are just cooked through, 3 to 4 minutes. Remove from the heat and stir in the lemon juice, then transfer to a serving bowl. Serve warm or at room temperature. Garnish with lemon wedges or a sprinkling of fresh chopped Italian parsley.
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